Onigiri is the ultimate Japanese comfort snack, perfect for bento lunchboxes, picnics, or a quick breakfast. This recipe teaches you how to mold perfect triangle rice blocks and features two classic fillings: savory Salmon flakes and Umeboshi (pickled plum).
Ingredients (Makes 4 Onigiri)
3 cups Freshly cooked hot Japanese short-grain rice
2 sheets Nori seaweed (cut into thick strips)
Salt (for shaping)
Fillings: 2 tbsp cooked, flaked Salmon and 2 pieces of Umeboshi (salted plum)
Instructions
Prepare hand-wetting station: Set up a small bowl of water and a small plate of salt. Onigiri must be shaped while the rice is hot for the grains to stick together perfectly.
Form the base: Wet your hands with water to prevent sticking, and rub a generous pinch of salt evenly over both palms. Scoop about 3/4 cup of hot rice into your hand.
Add filling: Make a small indentation in the center of the rice. Place 1 tablespoon of salmon flakes or one pitted umeboshi into the indentation. Gently fold the surrounding rice over to completely enclose the filling.
Shape into a triangle: Cup your hands to form a 'V' shape. Gently press and turn the rice ball several times to mold it into a uniform, tight triangle block. Do not squeeze too hard; the rice should remain fluffy inside.
Wrap Nori: Wrap a strip of crispy nori seaweed around the bottom or center of the triangle. Serve immediately while the nori is crisp, or pack it away for an authentic bento lunch!